Zoe Adjonyoh has been cooking at supperclubs and pop-ups in London and Berlin since 2011, and is well established at Pop Brixton. Her first book, also called Zoe’s Ghana Kitchen, is published by Octopus on April 20.
Brought up in southeast London, she studied Ghanaian cookery during a trip to her extended family in Ghana, both in her grandmother’s kitchen and with cooks she met at Kaneshie Market in Accra.
“I believe we’re on the cusp of an African food revolution,” she says. “There’s a longing to try something that is actually new, not just re-spun, and Ghanaian cuisine is filling that gap. For too long Ghanaians have kept this incredible food a greedy secret.”
Her dishes include slow-cooked red red stew, Jollof fried chicken, grilled lamb cutlets with spiced peanut sauce and her signature Love Chin Chin banoffee pie. Diners at the Sun and 13 Cantons will also be able to buy jars of her shito pepper sauce and Jollof relish to take home.